Ingredients
Equipment
Method
Preparation Steps
- Start by gathering all your ingredients and tools. Make sure your egg whites are at room temperature for optimal whipping. Chop the pecans and place them in the freezer until you are ready to use them.
- In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, water, and salt. Stir gently over medium heat until the sugar dissolves. Once dissolved, stop stirring and bring the mixture to a boil. Using a candy thermometer, monitor the temperature until it reaches 250°F (hard ball stage).
- While the sugar mixture is cooking, place the egg whites in the bowl of your stand mixer. Beat the egg whites on medium speed until soft peaks form. This will take about 2-3 minutes. Be sure not to overbeat, as you want a light and airy texture.
- Once the sugar mixture reaches 250°F, carefully pour it in a thin stream into the whipped egg whites while the mixer is running on medium speed. This will cook the egg whites further and create that light, airy texture. Continue mixing until the mixture is thick and glossy.
- Add the softened butter and vanilla extract, mixing until incorporated. Gently fold in the chopped pecans until they are evenly distributed throughout the mixture.
- Using a spoon or a small ice cream scoop, drop spoonfuls of the mixture onto parchment-lined baking sheets. Allow the divinity to sit at room temperature for several hours until it sets and becomes firm.
Notes
- Ensure egg whites are at room temperature for better whipping.
- Humidity can affect the texture; make divinity on a dry day.
- Store in an airtight container at room temperature for up to two weeks.